trimmings, dip each slice in a beaten
egg, or a little milk, (cost one cent,) roll it in bread crumbs, dried
and sifted, as directed on page 25, and fry them in sweet drippings.
Serve the meat and potatoes together; they will cost about fifteen
cents.

=Mutton Kromeskys.=--Cut cold mutton in half inch dice; chop one ounce of
onion, and fry it pale yellow in one ounce of sweet drippings, (cost one
cent;) add one ounce of flour, and stir until smooth; add half a pint
of water, two tablespoonfuls of chopped parsley, one level teaspoonful
of salt, one level saltspoonful of white pepper, half a saltspoonful of
powdered herbs, as much cayenne as can be taken up on the point of a
very small penknife blade, and the chopped meat; the seasonings will
cost about one cent; stir until scalding hot, add the yolk of one raw
egg, (cost one cent,) cook for two minutes, stirring frequently; and
turn out to cool on a flat dish, slightly oiled, or buttered, to prevent
sticking, spreading the minced meat about an inch thick; set away to
cool while the batter is being made.

=Plain Frying Batter.=--Mix quarter of a pound of flour, (cost one cent,)
with the yolks of two raw eggs, (cost two cents,) a level saltspoonful
of salt, half a saltspoonful of pepper, quarter of a saltspoonful of
grated nutmeg, one tablespoonful of salad oil, (which is used to make
the batter crisp,) and one cup of water, more or less, as the flour will
take it up; the batter should be stiff enough to hold the drops from the
spoon in shape when they are let fall upon it; now beat the whites of
the two eggs to a stiff broth, beginning slowly, and increasing the
speed until you are beating as fast as you can; the froth will surely
come; then stir it lightly into the batter; heat the dish containing the
meat a moment, to loosen it, and turn it out on the table, just dusted
with powdered crackers; cut it in strips an inch wide and two inches
long, roll them lightly under the palm of the hand, in the shape of
corks, dip them in the batter, and fry them golden brown in smoking hot
fat. Serve them on a neatly folded napkin. They make a delicious dish,
really worth all the care taken in preparing them. The seasoning,
crackers, and what fat is used in frying, will not cost over four cents,
for you must strain the fat, and save it after you fry your KROMESKYS;
if you use either bread or potatoes with them, the dinner will not cost
over twenty cents.

=Epigramme of Lamb.=--This